Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Corn Tortillas, 10 tortilla, medium (approx 6" dia) * Chicken Breast, no skin, 3 breast, bone and skin removed * Salsa, 1 cup * *Trader Joes Salsa Verde, one container * *Campbell's Low Fat Cream of Chicken Soup - Condensed, 1 cup * *505 Flame Roasted Green Chili, 5 tbsp * *Trader Joes Lite Mozarella,1/2 cup
Cook the chicken and onions in a slow cooker on high for one hour or until tender with cream of mushroom soup and the roasted green chili. Shred the chicken or break into manageable chunks. Get a casserole dish. Roll chicken, onions, a bit of red salsa, and a sprinkle of mexican blend cheese into a tortilla and begin to line the casserole dish. The tortilla will probably break, but this is a casserole, so don't worry about it. Line the casserole dish with tortillas. Cover with salsa verde and the excess cream sauce from the slow cooker. Throw the rest of the Mexican blend cheese and mozzarella cheese on top, as well. If the casserole isn't totally wet, add a bit of chicken broth. I also drizzle with a little red salsa, as well. Bake on 375 for 15 to 20 minutes. Eat with a dollop of sour cream on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user GG.GUNEYLI.
Number of Servings: 4
Recipe submitted by SparkPeople user GG.GUNEYLI.
Nutritional Info Amount Per Serving
- Calories: 439.5
- Total Fat: 6.7 g
- Cholesterol: 110.2 mg
- Sodium: 1,447.8 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.6 g
- Protein: 50.0 g
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